Instructions
Step 1: Make the Dough
In a large bowl, mix flour, sugar, and lemon zest.
Add sourdough starter and water, stirring until no dry flour remains.
Let rest for 30 minutes (autolyse).
Add salt and mix until incorporated.
Perform 3–4 sets of stretch-and-folds over the next 2 hours, 30 minutes apart.
Step 2: Prepare the Filling
In a small bowl, toss blueberries with lemon juice and 2 tbsp sugar.
In another bowl, mix softened cream cheese, ¼ cup sugar, and vanilla until smooth.
Step 3: Shape & Fill
Lightly flour your work surface and gently stretch dough into a rectangle.
Spread cream cheese mixture evenly over the surface, leaving a 1-inch border.
Sprinkle blueberries over the cream cheese.
Roll dough gently into a log or fold as desired for your loaf shape.
Step 4: Proof
Place dough seam-side down in a greased loaf pan or lined banneton. Cover and proof at room temperature for 3–4 hours, or until puffy but not over-proofed.
Step 5: Bake
Preheat oven to 375°F (190°C).
If using a loaf pan, bake uncovered for 40–45 minutes until golden brown and internal temp reaches 190°F (88°C).
If using a Dutch oven, bake covered for 20 minutes, then uncovered for 20–25 minutes.
Step 6: Cool & Serve
Let bread cool completely before slicing to allow the cream cheese to set. Sprinkle with coarse sugar and extra lemon zest if desired.
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